Giant Italian Meatball
Giant Italian meatball topped with garlicky marinara and herbed goat chèvre — mama mia!
Mama mia that's a spicy meatball!
My son and I frequent a local restaurant called Maxwell’s. they have two locations — one in Park City and the other in downtown Salt Lake.
The Italian eatery is known for its Fat Kid Pizza, which my son loves!
But I remember them for their meatball. It’s a giant meatball, with ricotta and a perfectly seasoned marinara sauce. Simple and delicious!
And I made it lectin free. Make it with me!
LFG Italian Meatball
1/2 lb 100% Grassfed Ground Beef
1 tsp. Garlic Salt
1 tsp. Ground Black Pepper
1 tsp. Italian Herb Seasoning
1/4 Cup LFG Sourdough Crumbs* 1 Pastured Egg
3 Tbsp. Olive Oil
2 oz. Herbed Goat Chèvre
*if you don’t have bread crumbs, use blanched almond flour
LFG Marinara Sauce
2 Cloves Garlic (minced)
1 Cup Pomi Strained Tomatoes
1/2 tsp. Salt
1/4 Cup Fresh Basil (chopped)
Step 1: Mix Meat
In a medium bowl, combine ground meat, salt, pepper, herb seasoning, bread crumbs and egg. Mix well.
Step 2: Cook Meatballs
In a deep saucepan with cover, heat oil on low. Divide the seasoned meat into two equal parts. Form perfectly round, tightly packed balls. Place each meatball into the hot oil. Brown on all sides. Then cover and cool 5 more minutes until cooked through. Pluck the meatballs out and set onto plates. Keep heat on low.
Step 3: Make Sauce
In the same saucepan, add a dash more olive oil and minced garlic. Cool until translucent. Add strained tomatoes and salt. While stirring, bring barely to a boil. Turn heat off and stir in chopped basil. Divide and pour over meatballs.
Garnish with chèvre and fresh basil.
Pair with a Manhattan! ENJOY!